mango pickle recipe

Mango Pickle Recipe in Indian, Pakistan Style

Mango Pickle Recipe in Indian, Pakistan Style: A Tangy Delight

mango pickle recipe

1. Introduction

Mango pickle, known as “Aam ka Achar” in India and “Aam ka Murabba” in Pakistan, is a popular condiment that adds a burst of tangy, spicy, and sour flavors to any meal. It is a traditional recipe that has been passed down through generations and is enjoyed with various dishes. Mango pickles can be made in different styles, with each region and household having its unique variation. In this review, we will explore the recipe for making mango pickles in the Indian and Pakistani styles, providing you with step-by-step instructions and tips to create a delicious and authentic pickle at home.

2. Ingredients


Ingredients for Mango Pickle in the Indian and Pakistan Style
– Raw mangoes
– Mustard oil
– Mustard seeds
– Fenugreek seeds
– Fennel seeds
– Red chili powder
– Turmeric powder
– Asafoetida (Hing)
– Salt
– Jaggery (optional)
– Vinegar (optional)

These ingredients can be easily found in local grocery stores or specialized spice shops. The quantities may vary depending on the desired yield and personal preferences. It is essential to use fresh and good-quality ingredients to achieve the best results.

Mango Pickle Recipe: Step-by-Step Instructions to Make a Flavorful Condiment

3. Preparation

Making mango pickle requires a few essential steps to ensure the pickle turns out flavorful and well-preserved. How about we jump into the point-by-point readiness process:

Step 1: Preparing the Mangoes

Start by selecting raw mangoes that are firm, slightly sour, and suitable for pickling. Wash the mangoes thoroughly and pat them dry. Remove the stems and cut the mangoes into small pieces or desired shapes. You can peel the mangoes if preferred, but leaving the skin intact adds a slightly bitter flavor to the pickle.

Step 2: Sterilizing the Jars

To maintain the pickle’s freshness and extend its shelf life, it is crucial to use sterilized jars for storage. Wash the containers with hot sudsy water and flush them well. Alternatively, you can also sterilize them by immersing them in boiling water for a few minutes. Ensure that the jars are completely dry before proceeding to the next step.

Step 3: Mixing the Ingredients

In a clean and dry mixing bowl, combine the mustard seeds, fenugreek seeds, fennel seeds, red chili powder, turmeric powder, asafoetida, and salt. Adjust the quantities of spices according to your taste preferences, keeping in mind that pickle flavors develop over time. If you prefer a slightly sweet taste, you can add jaggery to the mixture. Mix all the ingredients well to form a uniform spice blend.

Step 4: Filling the Jars

Take the prepared mango pieces and add them to the spice mixture. Ensure that each mango piece is coated evenly with the spices. Transfer the mangoes to the sterilized jars, pressing them gently to remove any air gaps. Pour mustard oil into the jars, ensuring that the mangoes are completely submerged. The oil acts as a preservative and imparts a unique flavor to the pickle. Optionally, you can add a small amount of vinegar to enhance the tanginess.

Step 5: Maturing the Pickle

Seal the jars tightly with their lids. Place the jars in a warm and dry area, away from direct sunlight. The pickle needs time to mature and develop its flavors, so it is recommended to let it sit for at least a week before consuming it. During this maturing period, the mangoes will absorb the spices, and the flavors will blend harmoniously. Remember to shake the jars gently every few days to redistribute the spices and oil.

4. Variations

Mango pickle recipes can vary based on regional preferences and culinary traditions. Let’s explore the two prominent styles: India and Pakistan.

Indian Style Mango Pickle

Indian-style mango pickle, also known as “Aam ka Achar,” is renowned for its bold and fiery flavors. The pickle is typically prepared with a mix of spices, including mustard seeds, fenugreek seeds, fennel seeds, and red chili powder. It is known for its sharp fragrance and hot taste. Some variations of Indian mango pickles also include the use of nigella seeds (kalonji), carom seeds (ajwain), or mango powder (amchur) for added depth of flavor. The use of mustard oil gives the pickle its distinctive taste and enhances its preservation properties.

Pakistan Style Mango Pickle

In Pakistan, mango pickle, commonly known as “Aam ka Murabba,” has a slightly different profile compared to its Indian counterpart. The Pakistan-style pickle tends to be less spicy and focuses more on a balanced combination of sweet, sour, and tangy flavors. Along with the standard spices like mustard seeds, fenugreek seeds, and red chili powder, it often incorporates ingredients such as sugar, vinegar, and garlic. The use of vinegar adds a pleasant tanginess to the pickle, while garlic provides a unique aroma. Pakistan-style mango pickle is known for its versatility and pairs well with a variety of dishes.

Mango Pickle Recipe: Step-by-Step Instructions to Make a Flavorful Condiment

5. Serving Suggestions

Mango pickles can elevate the taste of numerous dishes and add a zingy twist to your meals. Here are a few serving suggestions to enjoy this delectable condiment:

  • Serve mango pickles with piping hot parathas or rotis (Indian bread) for a flavorful accompaniment.
  • Pair it with rice dishes such as biryani or pulao to add a burst of tangy flavor.
  • Use mango pickles as a topping or filling for sandwiches, wraps, or rolls to enhance their taste.
  • Enjoy it with traditional Indian or Pakistani meals like dal (lentil soup), curries, or kebabs for an added kick of spiciness.
  • Incorporate mango pickles into your salad dressings or marinades to infuse them with a delightful tang.

Feel free to experiment and find your unique ways to savor mango pickles, as their versatility allows them to complement a wide range of dishes.

6. Storage and Shelf Life

Proper storage is essential to maintain the quality and longevity of mango pickles. Follow these guidelines for optimal storage and to ensure a prolonged shelf life:

  • Store the sealed pickle jars in a cool and dry place, away from direct sunlight.
  • Ensure that the pickle remains completely submerged in oil to prevent spoilage.
  • Use clean and dry spoons to avoid introducing moisture into the pickle jar.
  • Regularly check for any signs of spoilage, such as mold growth or foul odor. If you observe any such indications, discard the pickle immediately.
  • When handled and stored correctly, mango pickles can last for several months or even up to a year, depending on the specific recipe and storage conditions.

Remember to check the pickle periodically for any changes in color, texture, or taste before consuming.

7. Conclusion

In conclusion, making mango pickles in the Indian and Pakistani styles is a delightful culinary adventure that allows you to savor the vibrant flavors of raw mangoes combined with a harmonious blend of spices. Whether you prefer the fiery and pungent Indian-style pickle or the balanced and tangy Pakistan-style variation, both options provide a burst of taste that complements a wide range of dishes.

By following the step-by-step instructions outlined in this review, you can create your batch of delicious mango pickles at home. Remember to choose fresh and good-quality ingredients, sterilize the jars properly, and give the pickle enough time to mature and develop its flavors.

Once prepared, mango pickles can be stored for an extended period, adding a tangy twist to your meals whenever desired. Experiment with different serving suggestions and enjoy this versatile condiment with various dishes.

So, why not embark on this culinary journey and experience the joy of homemade mango pickles? Spice up your meals, tantalize your taste buds and create a delightful addition to your dining table with this traditional Indian and Pakistani delicacy.

8. FAQ

Q1: Can I use ripe mangoes instead of raw mangoes for making pickles? A1: Mango pickle is traditionally made using raw mangoes as they provide a tangy and slightly sour taste that balances well with the spices. However, if you prefer a sweeter pickle, you can use slightly firm ripe mangoes. Keep in mind that the texture and taste of the pickle may differ from the traditional recipe.

Q2: Can I adjust the spiciness of the pickle? A2: Yes, the spiciness of the pickle can be adjusted according to your taste preferences. You can increase or decrease the quantity of red chili powder or omit it altogether if you prefer a milder pickle. Similarly, you can add extra chili powder or include additional spicy ingredients like green chilies if you enjoy a spicier pickle.

Q3: Is it necessary to use mustard oil for making mango pickles? A3: Mustard oil is commonly used in mango pickle recipes as it adds a distinct flavor and acts as a natural preservative. However, if you have any dietary restrictions or personal preferences, you can substitute it with a different oil of your choice. Keep in mind that the taste and preservation properties may vary.

Q4: Can I use other fruits or vegetables to make pickles using a similar recipe? A4: Yes, the same recipe and method can be used to make pickles with other fruits or vegetables. Some popular options include lime pickle, carrot pickle, mixed vegetable pickle, or even chili pickle. Feel free to experiment with different combinations and flavors to create your unique pickles.

Q5: How long does it take for the pickle to mature? A5: Mango pickle typically takes at least a week to mature and develop its flavors. However, for the best results, it is recommended to let the pickle sit for a longer duration, preferably a month or more. This allows the mangoes to absorb the spices thoroughly and enhances the overall taste of the pickle.

Q6: Can I reuse the pickle oil for cooking? A6: The pickle oil may have absorbed flavors from the spices and mangoes, so it can be reused for cooking certain dishes to impart a unique taste. However, it is important to note that the oil may also contain traces of moisture and acidity from the pickle, so it is advisable to use it judiciously and check its quality before incorporating it into your cooking.

Q7: Can I store the pickle without using oil? A7: Oil acts as a preservative and helps extend the shelf life of the pickle. It forms a protective layer over the mangoes, preventing spoilage and microbial growth. It is not recommended to store mango pickles without oil, as it may lead to quick spoilage and degradation of the pickle’s quality.

Q8: How can I prevent the pickle from becoming too salty? A8: To prevent the pickle from becoming too salty, ensure that you measure and add the salt accurately according to the recipe. Additionally, you can rinse the mango pieces with water before adding them to the spice mixture to remove any excess salt. Regularly taste the pickle during the maturing process and adjust the flavors as needed.

Q9: Can I make a small batch of mango pickles? A9: Yes, you can easily adjust the quantities of ingredients to make a smaller batch of mango pickles. Simply proportionally reduce the number of mangoes and spices while maintaining the same ratios. This allows you to experiment with smaller quantities and ensure freshness in a shorter period.

Q10: Can I consume the pickle immediately after preparation? A10: Mango pickle needs time to mature and develop its flavors. While it may be tempting to consume it immediately, it is recommended to let it sit for at least a week to allow the flavors to meld together. The longer the pickle matures, the more enhanced and balanced its taste will become.

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